MATATAG Curriculum Lesson Plan Template

I. CURRICULUM CONTENT, STANDARDS, AND LESSON

COMPETENCIES
A. Content Standard Demonstrates understanding in performing mensuration and
calculation in bread and pastry production.
B. Performance Independently performs mensuration and calculation based on job
Standards order specifications.
C. Learning At the end of the lesson the learner must:
Competencies and a. Determined the accurate measurements of dry and liquid
Objectives ingredients;
b. Perform measuring ingredients;
c. Appreciate the importance of measuring the ingredients
accurately.
D. Content Measure dry and liquid ingredients
Practice measuring given ingredients in a recipe.
E. Integration  Honesty- the learners will able to measure
correctly without fraudulent activity.
 Intellectual- able to understand the proper way of
measuring ingredients.
 Goodness- the learners are able to obey and follow
the instruction.

II. LEARNING Offline:

RESOURCE LM in Bread and Pastry Production 7
S Online: https://www.pexels.com/search/cakesandpastries/

III. TEACHING AND LEARNING PROCEDURE

A. Activating Prior REVIEW:
Knowledge

MOTIVATION:
Activity 1: PICTURE ANALYSIS
The teacher will present two set of pictures of different pastry
product.
The students will observe what is being presented.

Picture A
 Picture B

Guide Questions:
1. What have you notice in picture A and picture B?
2. Why do you think that picture A has different structure result
compared to picture B?
3. What are you going to do to achieve quality baked products?

B. Establishing Introduce the objectives

Lesson Purpose
C. Developing and ACTIVITY 2: JUMBLED LETTERS
Deepening The class will be divided into 2 groups. Each group will select
Understanding their secretary.
(Tasks and
Thought) Procedure:
1. The teacher will distribute the activity materials, such as
bond paper and marker.
2. The teacher will present a jumbled letters and read will
read the definition.
3. Each group will arrange the jumbled words and write it
on the bond paper and must raise their answer.

JUMBLED LETTERS
1. LQSIIRNDMIUEAUUPCG
LIQUID MEASURING CUP
- it is used to measure liquid ingredients.
2. DYSIRNMIREAUUPCG
DRY MEASURING CUP
- it is used to measure dry ingredients.
3. SOSIONMREAGPNU
MEASURING SPOON
- it is used to measure small quantity of ingredients.
4. SRATEINR
STRAINER
- it is used to strain or sift the dry ingredients.
5. SUATPAL
SPATULA
- it is used to leveling off the ingredients.

General Question:
- What are this tools that puzzle out in jumbled letters?
- Are you familiar with these tools?

DISCUSSION

a. Flour
1. Sift the flour before measuring.
2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula.
b. Sugar
(White Sugar)
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the
cup.
3. Level off with spatula.
(Brown Sugar)
1. Check if the sugar is lumpy before measuring.
2. Scoop into the measuring cup and pack compactly until it
follows the shape when inverted.
c. Powdered Food (Baking Powder and Baking Soda)
1.Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder.
3. Level off with spatula or back of the knife or right in the can
opening.
d. Shortening (Solid Fats)
1. Fill the measuring cup/spoon with the shortening while
pressing it until it is full.
2. Level the fat with a straight edge of a knife or spatula.
e. Milk or water
1. Pour water/milk or any liquid ingredients into the glass
measuring cup up to the measuring mark.
2.Do not lift the cup.
3Check at eye level.

RETURN DEMONSTRATION
ACTIVITY 3: DEMONSTRATE IT!
Directions: Class will be divided into 6 groups. Each group will
choose their representative to pick what kind of ingredients they
are going to measure and demonstrate the proper way of
measuring dry and liquid ingredients and the rest of the members
will discuss the steps in measuring the ingredients.

Materials:
 Flour
 White sugar
 Brown sugar
 Baking powder
 Water
 Graduated measuring cup
 Measuring spoon
 Liquid measuring cup
 Strainer
 Spatula

Criteria 5points 3 points 1point Score

Accurate The The The
tools for learners learners 2- learners
the specific know the 3 tools are did not
ingredients. correct not used know how
tool correct to used
needed in needed in measuring
measuring measuring in
the the measuring
ingredients ingredients ingredients
at all
Follow the Measure Measure Measure
correct the dry the dry the dry
procedure and liquid and liquid and liquid
in ingredient ingredient ingredient
measuring without with almost
dry and mistakes minimal mistakes
liquid mistakes
ingredients
Cooperate All Some of Almost of
in working members the the
as a group cooperate members members
did not did not
cooperate cooperate
D. Making Guide Questions:
Generalizations 1. What will happen if you use the wrong measuring tools for
your ingredients?
2.Have you ever tried a recipe and used the wrong measuring
cup/spoon? What happened?
3. Why is it important to have an accurate measurement?
4. Do you feel confident enough to make your own recipe now
that you’re familiar with the proper way of measuring the
ingredients?
IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND
TEACHER’S REFLECTION
A. Evaluating ASSESSMENT:
Learning (Test) Directions: Determine the word or group being defined or
described. Put your answer in the space provided and choose you
answer from the box.

1.) BROWN SUGAR It

DRY INGREDIENTS LIQUID MEASURING
CUP
STIRRING SPATULA
TAP OR SHAKE
should be measured using flat-cup measures.______
2.) Avoid doing this in a cup that is full of flour or white sugar to
prevent excess measurement.__________
3.) This is used to level the dry ingredients (like flour and white
sugar) when measuring._________
4.) This is packed when measuring; It follows the shape of the
cup when inverted.___________
5.) This is used to measure liquid ingredients._______

KEY ANSWERS:
1. Dry ingredients
2. Tap or shake
3. Spatula
4. Brown sugar
5. Liquid measuring cup

ASSIGNMENT:
Direction: Members of each group that does not perform here in
class will perform at home while taking a video and send it to
teacher’s messenger.
B. Teacher’s
Remarks
(Annotation)
C. Teacher’s
Reflection